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Ingredientes
- 2/3 c. Sugar
- 7 x Large eggs
- 3/4 c. All-purpose flour
- 3 Tbsp. cornstarch
- 2 tsp grated lemon rind *amaretto/chocolate Filling***
- 3 c. Whipping cream
- 6 ounce semi-sweet chocolate Chips
- 1/4 c. Amaretto
- 1 x 9-inch genoise, split
Direcciones
- GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE) In a bowl, mix Large eggs and sugar. Heat over warm water to 115 degrees, beating till doubled in volume. Sift flour and cornstarch together 3 times. Carefully fold the flour, cornstarch and lemon rind into the egg mix. Pour into greased and floured 9-inch cake pans. Bake at 425 degrees till set and springy. Remove from pans and cold on cake racks.
- ***AMARETTO/CHOCOLATE FILLING*** Heat cream to 180 degrees. Stir in chocolate chips and remove from the heat. Stir to heat, then refrigerateovernight. Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mix till stiff. Spread 1/4 of the mix on the cake. Add in top layer of cake and sprinkle with the remaining Amaretto. Ice top and sides of cake with chocolate filling, reserving some it it to pipe through a pastry bag for finishing touches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 935 | |
| Calories from Fat 580 | 62% |
| Total Fat 66.79g | 83% |
| Saturated Fat 38.7g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 497mg | 166% |
| Sodium 181mg | 8% |
| Potassium 569mg | 16% |
| Total Carbs 75.96g | 20% |
| Dietary Fiber 7.9g | 26% |
| Sugars 37.63g | 25% |
| Protein 21.07g | 34% |
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